Have you ever heard of “oeufs en meurette”? It’s the kind of name you feel you should know what it refers to when you’re French, like a distant cousin who’s always been around but you’ve never really bothered to ask who he was. Then one day, not sure why, I set about finding out who this freaking cousin was. And I realized I had been missing out. For many different reasons.
One, I had never successfully poached an egg before. Guilty as charged. I should say though that the last time I had tried was a billion years ago, in a tiny student kitchen, with no internet help whatsoever (not that I didn’t have internet back then, I’m not that old, I just didn’t care about food enough at the time to actually look things up when it came to cooking), and I thought all I needed was a pot of boiling water and an egg, and the technique would miraculously come to me. It never did. I gave up, and then tutorials came into my life. Which, incidentally, made me realize that you really don’t need that much more than a pot of boiling water and an egg to poach it the right way. Tutorials have a tendency to make you see that life’s easier than people lead you to think. I love them for that.
Another thing I found out about making this recipe is “meurette” sauce, which is basically a wine sauce with a lot of little (arguably) good things in it. It reminded me a lot of the sauce in bourguignon, which I love dearly in spite of how meaty it is, or maybe because of how meaty it is. True, I don’t really eat or buy a lot of meat anymore, let alone bacon, but here it was absolutely necessary, and when something proves absolutely necessary, you have to go with the evidence. The evidence was very convincing in this case.
Poached eggs in a red wine sauce
Prep time: 25 minutes
Cooking time: 25 minutes
- 4 eggs
- 1/2 cup white vinegar
- 2 cups red wine
- 1 medium yellow onion, chopped
- 1 clove garlic, minced
- 1 cup chopped button mushrooms
- 2/3 cup chopped bacon
- 1 bouquet garni
- 1/2 tbsp butter
- 2 tsp sugar
- 1 tbsp flour
1. Saute the mushrooms in the butter in a small skillet over medium heat for 5 – 7 minutes, until golden. Set aside. In a large skillet without any oil, add the bacon and chopped onions and saute until golden. Add the flour and stir vigorously for 1 or 2 minutes, until absorbed.
2. Add the wine, bouquet garni, mushrooms, garlic and sugar. Lower the heat and simmer 20 to 30 minutes, stirring regularly, until the sauce has thickened.
3. In the meantime, poach the eggs in a large pot of simmering (not boiling!) water with vinegar, following this tutorial for instance (honestly, you’ll find thousands on Youtube, choose whichever you feel comfortable with.) Serve warm over a plate of wine sauce.
- Plan on a few extra eggs, in case the first batch doesn’t go as well as planned (…)
- You can make the wine sauce ahead and reheat it the next day before poaching the eggs.
- Serve the sauce leftovers over pasta.